BROWN SUGAR SYRUP WITH CINNAMON
A simple little recipe for when you get caught without any syrup for your pancakes or even over some ice cream.
Provided by Chuck in Killbuck
Categories Sauces
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a medium sauce pan, add brown sugar and water and bring to a boil.
- Stir constantly for about 3 minutes and reduce heat to low.
- Keep stirring until all sugar has dissolved.
- Remove from heat and stir in flavoring.
- If using cinnamon, add to dry brown sugar before adding liquid.
- Allow to cool before using.
PINEAPPLE IN BROWN SUGAR RUM SYRUP
Make and share this Pineapple in Brown Sugar Rum Syrup recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 45m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Peel, core and remove eyes. Cut into chunks.
- Combine water and brown sugar. Bring to a boil.
- Reduce heat and simmer 5 minutes stirring occasionally.
- Add pineapple and simmer in syrup for 10 minutes.
- Remove from heat and stir in Rum.
- Pack in jars leaving 1/2 inch head space. Remove air bubbles, adjust caps and process 15 minutes in boiling water bath.
- Adjust time according to your altitude. Makes about 4 pints.
Nutrition Facts : Calories 375.2, Sodium 34.8, Carbohydrate 80.3, Sugar 79.4
HOW TO MAKE BUBBLE TEA
Try a Taiwanese favourite - homemade brown sugar boba milk tea, aka 'bubble tea'. So-named from the tapioca balls that fall to the bottom
Provided by Tiffany Chang
Categories Drink
Time 35m
Yield Serves 1-2
Number Of Ingredients 7
Steps:
- Put the teabags or tea leaves in 100ml boiling water and leave to brew for 10-15 mins. Discard the teabags or tea leaves, then set the tea aside to cool to room temperature.
- Bring 500ml water to a rolling boil in a small saucepan set over a medium heat, then add the tapioca balls. Using a rubber spatula, stir the water and make sure the balls, or boba, are not sticking to the side of the pan. Turn the heat up to reach a rolling boil for 2 mins, then turn off the heat, but keep the pan on the stove with a lid on for another 2 mins. Drain the boba in a sieve under gentle running tap water for about 20 seconds to slow down the cooking. Using the same spatula, gently push the boba around in the mesh to make sure they don't stick and are cooling down evenly. Once they're cool to the touch, set in a mixing bowl, add the 1 tsp dark brown sugar and mix in thoroughly.
- To make the sugar syrup, add the 50g dark sugar to 60ml water in the same pan set over a medium heat. Slowly stir and let it come to a boil, making sure all the sugar has dissolved. Turn off the heat and leave to cool down. It will thicken as it cools. This will make approx. 80ml syrup, about 2½ servings. Any leftover syrup will keep in a jar in the fridge for up to a month. A dd the cooked boba and mix until thoroughly coated. The boba can be left covered for up to three hours. Do not refrigerate as they will harden.
- Assemble the bubble tea. Put the sweetened boba in a 485ml drinking glass, or two smaller glasses if you want to share. Swirl the boba to create a marble effect on the wall of the glass. Pour in the brewed tea and 1 tbsp of sugar syrup. Add ½ cup of ice and, using a metal spoon, stir the glass so the syrup and the tea are thoroughly mixed but make sure you don't scrape off the sticky marbling effect on the wall of the glass. Top up with 200ml of cold milk and serve with a boba straw.
Nutrition Facts : Calories 554 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 70 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
VANILLA BROWN SUGAR SYRUP
Steps:
- Halve vanilla bean and scrape seeds into a 2-quart heavy saucepan, then add pod and remaining ingredients. Bring to a boil, stirring until sugar is dissolved, then boil until syrupy and reduced to about 1 1/3 cups, about 20 minutes. Cool to warm and discard vanilla bean pod.
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